{"id":419,"date":"2023-02-10T14:16:50","date_gmt":"2023-02-10T19:16:50","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/?p=419"},"modified":"2023-02-10T14:17:51","modified_gmt":"2023-02-10T19:17:51","slug":"crispy-tofu-and-broccoli-with-sesame-peanut-pesto","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2023\/02\/10\/crispy-tofu-and-broccoli-with-sesame-peanut-pesto\/","title":{"rendered":"Crispy Tofu and Broccoli with Sesame-Peanut Pesto"},"content":{"rendered":"\n<p>Smitten Kitchen riff posted <a href=\"https:\/\/alexandracooks.com\/2018\/01\/10\/crispy-tofu-broccoli-sesame-peanut-pesto\/\">here<\/a><\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">FOR THE TOFU AND BROCCOLI:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1&nbsp;block (12- to 15-oz) firm or extra-firm tofu<\/li>\n\n\n\n<li>1&nbsp;pound broccoli<\/li>\n\n\n\n<li>3 tablespoons&nbsp;olive oil<\/li>\n\n\n\n<li>salt and pepper to taste<\/li>\n\n\n\n<li>1 tablespoon&nbsp;soy sauce or tamari<\/li>\n\n\n\n<li>1 tablespoon&nbsp;cornstarch<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">FOR THE PESTO:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 tablespoon&nbsp;toasted (or not) sesame seeds<\/li>\n\n\n\n<li>1\/4 cup&nbsp;peanuts, roasted (salted are fine)<\/li>\n\n\n\n<li>1.5 tsp&nbsp;minced fresh ginger<\/li>\n\n\n\n<li>1&nbsp;small garlic clove<\/li>\n\n\n\n<li>2 tablespoons&nbsp;soy sauce<\/li>\n\n\n\n<li>2 tablespoons&nbsp;sesame oil<\/li>\n\n\n\n<li>1 tablespoon&nbsp;rice vinegar<\/li>\n\n\n\n<li>1\/4 teaspoon&nbsp;sugar or other sweetener<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">TO FINISH:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3&nbsp;scallions, thinly sliced<\/li>\n\n\n\n<li>chili-garlic or other hot sauce<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Prepare the tofu: Drain the tofu, and place it on a few paper towels; place a few more towels over it. Place a heavy object\u2014like a big frying pan\u2014over the tofu, and let it rest for 10 minutes (and up to 30 , if you have the time) to press out the excess liquid. (I like to do this on a cooling rack set over a pan, see photos below).<\/li>\n\n\n\n<li>Heat the oven to 400\u00baF. Line one rimmed sheet pan with parchment (for the tofu); leave another one bare (for the broccoli).<\/li>\n\n\n\n<li>Prepare the broccoli: Trim and chop the broccoli into florets. Don\u2019t discard the stems (they are so good!): peel off the tough outer skin and knots, then cut the stems into 1\/2-inch rounds. Drizzle 1 tablespoon of the oil over the bare sheet pan, swirl it to coat, scatter the broccoli over top, drizzle with another tablespoon of oil, season generously with salt and pepper, and toss to coat with your hands. Spread into an even layer.<\/li>\n\n\n\n<li>Remove the tofu from the towels, and cut into 1-inch cubes. In a large bowl, gently toss the tofu with the remaining tablespoon of oil, the soy sauce, and the cornstarch until evenly coated. Spread out on the parchment-line sheet pan.<\/li>\n\n\n\n<li>Cook the tofu and broccoli: Place both sheet pans in the oven and roast for 20 minutes, then toss the pieces around for even coloring and roast another 10 minutes. At this point, the tofu is usually done, which is to say golden at the edges and lightly crisp. Remove the pan from the oven. If necessary, roast the broccoli for another 10 minutes to get an extra char on it.<\/li>\n\n\n\n<li>Meanwhile make the pesto: Pulse all of the ingredients together in a food processor until ground. Adjust the flavors to taste. If the sauce is super thick, you can thin it with some water.<\/li>\n\n\n\n<li>To finish: In a large bowl, combine the broccoli and tofu, and toss with some of the sauce. Garnish with the scallions. Serve &nbsp;extra sauce and hot sauce, if using, on the side.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Smitten Kitchen riff posted here Ingredients FOR THE TOFU AND BROCCOLI: FOR THE PESTO: TO FINISH: INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[31,10,75],"class_list":["post-419","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-broccoli","tag-hit-parade","tag-tofu"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-6L","jetpack-related-posts":[{"id":125,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/06\/06\/portobello-mushroom-green-onion-and-broccolini-stir-fry\/","url_meta":{"origin":419,"position":0},"title":"Portobello Mushroom, Green Onion and Broccolini Stir-fry","author":"wvallen","date":"June 6, 2013","format":false,"excerpt":"Portobello mushrooms have a meaty quality that makes them a healthy stand-in for the steak that you might expect to find in this kind of Chinese-style stir-fry. (But you can add some sliced steak, if you wish.) Broccolini is great for stir-frying because its thin stalks cook quickly. Don't confuse\u2026","rel":"","context":"In \"broccoli\"","block_context":{"text":"broccoli","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/broccoli\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":367,"url":"https:\/\/marcam2.com\/bluemartinis\/2018\/02\/11\/vegan-chocolate-pie\/","url_meta":{"origin":419,"position":1},"title":"Vegan Chocolate Pie","author":"wvallen","date":"February 11, 2018","format":false,"excerpt":"https:\/\/food52.com\/recipes\/25316-vegan-chocolate-pie 1\u00a012.3-ounce package of extra firm, silken tofu 1 1\/2teaspoons vanilla extract 3tablespoons almond, rice, or soy milk 1pinch sea salt 2tablespoons maple syrup (or to taste) 1 1\/2cups vegan dark chocolate chips (semi-sweet) 1 easy vegan graham cracker crust, recipe to follow Easy Vegan Graham Cracker Crust 12 graham\u2026","rel":"","context":"In \"chocolate\"","block_context":{"text":"chocolate","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/chocolate\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":45,"url":"https:\/\/marcam2.com\/bluemartinis\/2011\/12\/01\/soba-noodle-salad-with-salmon-and-asparagus\/","url_meta":{"origin":419,"position":2},"title":"Soba Noodle Salad with Salmon and Asparagus","author":"wvallen","date":"December 1, 2011","format":false,"excerpt":"http:\/\/www.bonappetit.com\/recipes\/2011\/04\/soba_noodle_salad_with_salmon_and_asparagus 2 tablespoons extra-virgin olive oil 2 tablespoons soy sauce 2 tablespoons unseasoned rice vinegar 1 tablespoon honey 1 teaspoon finely grated peeled fresh ginger Fine sea salt 5 1\/2 ounces soba (Japanese-style noodles) 1 tablespoon vegetable oil 12 ounces wild salmon fillet, skinned 9 ounces thick asparagus spears, trimmed,\u2026","rel":"","context":"In \"hit parade\"","block_context":{"text":"hit parade","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/hit-parade\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":424,"url":"https:\/\/marcam2.com\/bluemartinis\/2023\/09\/30\/broccoli-cheddar-soup\/","url_meta":{"origin":419,"position":3},"title":"BROCCOLI CHEDDAR SOUP","author":"wvallen","date":"September 30, 2023","format":false,"excerpt":"from the girl that ate everything 3\u00a0cups\u00a0broccoli florets 1\/4\u00a0cup\u00a0butter (4 tablespoons) 1\u00a0small onion, diced finely,\u00a0(about 1\/2 cup) 1\/4\u00a0cup\u00a0all-purpose flour 1\/2\u00a0teaspoon\u00a0salt 1\/2\u00a0teaspoon\u00a0pepper 2\u00a0cups\u00a0milk 1 \u00be\u00a0cups\u00a0chicken broth 1 \u00bd\u00a0cup\u00a0shredded cheddar cheese, preferably sharp or extra sharp 1\/2\u00a0cup\u00a0shredded Swiss cheese INSTRUCTIONS\u00a0 Cook the broccoli in a glass bowl with a few tablespoons of\u2026","rel":"","context":"In \"broccoli\"","block_context":{"text":"broccoli","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/broccoli\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":193,"url":"https:\/\/marcam2.com\/bluemartinis\/2015\/01\/04\/mustard-and-coriander-crusted-salmon\/","url_meta":{"origin":419,"position":4},"title":"Mustard-and-Coriander-Crusted Salmon","author":"wvallen","date":"January 4, 2015","format":false,"excerpt":"Mustard-and-Coriander-Crusted Salmon CONTRIBUTED BY GRACE PARISI TOTAL TIME: 25 MIN SERVINGS: 4 \u2022FAST \u2022HEALTHY Pinot Gris from Alsace or Oregon typically has a lushness that can stand up to succulent fish like this roasted salmon, which is coated with a delicious, fragrant mix of Dijon mustard and spices. 1 tablespoon\u2026","rel":"","context":"In \"fish\"","block_context":{"text":"fish","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/fish\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":183,"url":"https:\/\/marcam2.com\/bluemartinis\/2014\/08\/03\/spicy-kohlrabi-noodles\/","url_meta":{"origin":419,"position":5},"title":"spicy kohlrabi noodles","author":"wvallen","date":"August 3, 2014","format":false,"excerpt":"Source Yield: serves 2-3 Ingredients 2-3 kohlrabi 4 oz. cooked (and cooled) rice noodles 1\/2 jalape\u00f1o, sliced and\/or a few thai red chiles 1\/2 avocado, sliced herbs: cilantro, basil, and\/or mint handful of crushed peanuts sriracha, to taste extra lime slices optional: tofu or a protein of your choice dressing:\u2026","rel":"","context":"In \"dinner\"","block_context":{"text":"dinner","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/dinner\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/419","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/comments?post=419"}],"version-history":[{"count":1,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/419\/revisions"}],"predecessor-version":[{"id":420,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/419\/revisions\/420"}],"wp:attachment":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/media?parent=419"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/categories?post=419"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/tags?post=419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}